Amaretto Custard Pie Recipes

AMARETTO BAKED CUSTARD

Steps:

• 1. In a heavy nonreactive saucepan combine the egg yolks, sugar, flour, and salt.
• 2. Beat until the mixture is pale yellow. Place over low heat and slowly stir in the warm milk & warm cream.
• 3. Cook, stirring constantly, for 7 to 10 minutes.
• 4. Add in Amaretto.
• 5. Let sit while you butter your ramekins.
• 6. Pour even amount into buttered ramekins. Set Ramekins into a water bath. (Broiler pan filled with 1 inch hot water)
• 7. Bake at 325 for 35 minutes or until set. Custard is set when center barely moves after touching ramekin.
• 8. Cool on a wire rack and chill. You can leave custard in the ramekin and serve or you can turn them out to serve. Shake some nutmeg on top before serving. =)

AMARETTO CUSTARD PIE

Steps:

• Press some of the toasted almonds in bottom of the pie crust.
• Bake in a 350 degree Fahrenheit oven until lightly browned, about 10 15 minutes.
• Meanwhile in double boiler heat 1/2 and 1/2 cream to 110 degrees Fahrenheit.
• In another bowl mix egg yolks, almond paste, vanilla extract, almond extract, and Amaretto together.
• Temper cream into egg yolk mixture.
• Mix until smooth.
• Pour into pie crust.
• Cook in ban marie water bath under pie pan so it doesn't get wet.
• Bake at 350 degrees Fahrenheit for 45 minutes until set.
• Beat egg whites with 1/4 cup sugar until stiff.
• Put on top of custard.
• In a broad band around perimeter of pie, spread the toasted almond flakes.
• Bake until merigue browns.

AMARETTO CUSTARD

Steps:

• Warm Half& Half.
• Place sugar, egg yolks, salt, Amaretto, vanilla flavor, almond flavor, and almond paste in another bowl, mix well.
• Mix the Half& Half with egg yolk mixture.
• Pour mixture through a sieve.
• Pour mixture into well-buttered and sugared ceramic molds.
• Bake at 350 degrees in water bath for about 45 minutes or until set.
• Cool, unmold, and serve with fresh sliced fruit, fruit sauce, caramel sauce, or whipped cream.
• Yield: four servings.

CHOCOLATE-AMARETTO MOUSSE PIE

Steps:

• Line a 9-in. pie plate with foil and grease the foil with 1 teaspoon butter; set aside. , In a small saucepan over low heat, melt 1 cup chocolate chips with 1/4 cup butter; quickly spread in an even layer over bottom and sides of prepared pan. Freeze for 30 minutes., In a small saucepan over low heat, heat the condensed milk, salt and remaining butter and chips until melted; stir until well blended. Gradually stir in the water; cook over medium heat for 5 minutes. Add amaretto; cook for 5 minutes or until thickened, stirring constantly. Cool to room temperature. , Fold half of whipped cream into chocolate mixture. Using foil, lift chocolate shell out of pan; gently peel off foil. Return shell to the pie plate; spoon filling into shell. Garnish with remaining whipped cream; sprinkle with almonds. Chill for 3 hours or until set.

AMARETTO COCONUT CREAM PIE

Steps:

• Preheat oven to 300 degrees.
• Grease bottom of 10 inch springform pan.
• Combine crumbs,sugar and butter and press evenly on bottom of pan to form crust;set aside.
• Evenly distribute coconut on baking sheet.
• Toast in oven until golden brown, stirring frequently, for about 15 minutes; set aside.
• Using electric mixer at medium speed, beat sugar and eggs in large bowl until fluffy.
• Sprinkle gelatin over cold water in heatproof measuring cup or bowl and let stand about 5 minutes to soften.
• Set cup in a small pan of hot water over direct heat, stirring until gelatin is completely dissolved.
• Fold gelatin, Amaretto, and almond extract into egg mixture;let stand until slightly thickened.
• Beat whipping cream until soft peaks form.
• Fold coconut(reserving a small amount for garnish) into thickened egg mixture.
• Fold in whipping cream and blend thoroughly.
• Pour mixture over crust in springform pan and chill thoroughly, at least six hours.
• Loosen sides before serving and sprinkle with reserved coconut.
• Whip remaining cream with sugar.
• Garnish each slice with a dollop of whipped cream and a strawberry.

FLAPPER PIE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Mix the graham cracker crumbs, 1/2 cup sugar, melted butter, and cinnamon in a bowl. Reserve 1/4 cup for topping the pie. Press the remaining crumb mixture in the bottom and up the sides of a 9-inch deep-dish pie plate. Bake the crust in the preheated oven for 8 minutes.
• Heat the milk in a saucepan over medium-high heat. In a non-plastic bowl, whisk together the 1/2 cup sugar, cornstarch, egg yolks, and vanilla. When the milk is hot but not boiling, slowly pour the milk in a steady stream into the yolk mixture, whisking constantly. Return the custard to the saucepan and bring to a boil over medium heat, stirring constantly with a wooden spoon or a heat-proof spatula. Cook and stir for 2 to 3 minutes over low heat until the custard has thickened. Pour the custard into the graham cracker crust.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Beat the egg whites until medium peaks form; add 2 tablespoons of sugar and beat until the meringue is stiff. Scoop out the meringue on top of the custard filling. Sprinkle the meringue with the reserved graham cracker crumbs.
• Place the pie under the broiler and bake until the meringue starts to brown, 3 to 5 minutes.